Corn Spoon Bread Recipe
Servings: 1
Ingredients
- 1 c. thawed frzn corn kernels
- 1/2 c. evaporated skimmed lowfat milk
- 1/3 c. instant nonfat dry lowfat milk pwdr
- 3 Tbsp. hone divided
- 2 tsp vanilla extract divided
- 1/2 tsp cinnamon divided
- 1/2 c. plus 2 Tbsp. yellow corn mesa divided
- 1/2 tsp baking soda
- 1 c. nonfat buttermilk
- 1 x egg well beaten
- 1 Tbsp. melted margarine
Directions
- In small nonstick skillet, combine corn kernels, evaporated skimmed lowfat milk, drymilk pwdr, 1 Tbsp. of the honey, 1 tsp. of the vanilla and 1/4 tsp. of the cinnamon. Cook over medium heat, stirring constantly,
- *untilliquid has been absorbed and kernels are lightly browned and sticky, 8 - 10minutes*. Set aside. (May be done 1 day ahead, cover and chill).
- Preheat oven to 325F, spray 1 qt baking dish with nonstick cooking spray.
- In small bowl, combine 2 Tbsp. of the cornmeal, baking soda and remaining 1/4 tsp. cinnamon. Set aside.
- In medium saucepan, bring 1 c. water to a boil, gradually add in the remaining1/2 c. cornmeal, stirring constantly to break up any lumps, till all cornmeal is absorbed. Remove from heat and stir in the buttermilk, the cooked corn kernels, egg, margarine and remaining 2 Tbsp. honey and 1teaspoon vanilla. Beat till smooth.
- Add in reserved cornmeal mix and beat till just combined, pour into prepared baking dish.**Bake till hard but spoonable and lightly browned along edges, 10 - 15 min**. Serve hot, using an ice cream scoop.
- 6 servings, 1/2 c. each
- *Note:I've made it twice but neither time did the corn mix get
- "browned and sticky" as it says it should in the directions.
- **Note: When I made this it was nowhere near done after 15 min, I thinkI baked it about 25 - 30 and it was still moist and spoonable.
- ***Another
- Note: While this recipe was very good, I didn't think it was worth all the preparation time and trouble. I've found absolutely the bestcornbread mix I've ever tasted, Martha White Golden brown Honey Cornbread (sorry ifthis is a regional brand). Sweet, moist, yummy! I just add in 1 c. corn kernels to basic recipe and add in 2 or possibly 3 min on to the baking time.
- NOTES : This is from the April '95 issue of Weight Watchers Magazine in an article on duplicating the famous restaurant chain's most popular dishes.
- This recipe was listed as a substitute for Chi Chi's Sweet Corn Cake.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 599g | |
| Calories 502 | |
| Calories from Fat 189 | 38% |
| Total Fat 21.39g | 27% |
| Saturated Fat 6.1g | 24% |
| Trans Fat 2.09g | |
| Cholesterol 209mg | 70% |
| Sodium 1493mg | 62% |
| Potassium 937mg | 27% |
| Total Carbs 43.67g | 12% |
| Dietary Fiber 3.2g | 11% |
| Sugars 24.88g | 17% |
| Protein 32.8g | 52% |
